Chocolate babka is one of my favorite sweet treats to make at home—rich, swirled with chocolate, and just the right balance between bread and cake. Whether it’s for a cozy weekend breakfast or a special gathering, this Chocolate Babka Recipe feels like a warm hug you can slice and share. You’ll notice how that tender dough perfectly cradles a gooey chocolate filling, making every bite irresistibly decadent.
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In the Kitchen
I love this Chocolate Babka Recipe because it’s approachable yet impressive. The dough is enriched and yields that soft, tender crumb you crave, while the chocolate filling creates those signature dramatic swirls. It’s a showstopper in both flavor and presentation.
- Juicy and Tender Every Time: Using warm milk with the yeast wakes up the dough beautifully, giving you that soft but structured texture.
- Golden, Satisfying Finish: Brushing the warm babkas with syrup is my secret to a glossy, sweet crust that keeps the bread moist longer.
- Simple Ingredients, Big Impact: With everyday pantry staples and good quality chocolate, you’ll nail this recipe effortlessly.
- Weeknight to Weekend Ready: Though it needs some rising time, the hands-on parts are manageable even on a busy day.
Ingredients at a Glance
The heart of a great Chocolate Babka Recipe is using quality ingredients that complement each other—like buttery dough and deep dark chocolate—so the flavors sing through every layer and fold.
- All-purpose flour: Choose unbleached for better flavor and texture in your dough.
- Active dry yeast: Fresh yeast that’s alive and frothy ensures a good rise.
- Dark chocolate: Use finely chopped bars rather than chips for smooth melting and intense flavor.
- Unsalted butter: Softened for the dough, melted for the filling—both are key for rich taste.
- Cocoa powder: Adds extra depth and that classic chocolate babka bitterness.
Heads-Up: Exact measurements and full baking times are included in the printable recipe card you'll find at the bottom.
How to Make Chocolate Babka Recipe
Step 1 — Activate Your Yeast and Prepare the Dough
Start by dissolving your yeast in warm milk—ideally around 100°F (38°C)—and let this mixture sit until it’s foamy and alive, about 10 minutes. This little step wakes up the yeast and guarantees that fluffy rise. While you wait, combine flour, sugar, and salt in a big bowl. Add in your yeast milk, eggs, vanilla, and softened butter. Mix everything together then knead on a floured surface for about 10 minutes until your dough feels smooth and elastic. This kneading builds gluten and gets that lovely chew in the final babka.
Step 2 — Let the Dough Rise Until Puffy and Doubled
Place your dough ball in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and find a warm spot to proof. I usually put mine near the oven light or a sunny window. It’ll take about 1 to 2 hours for the dough to double in size—you’ll know it’s ready if it springs back slowly when pressed lightly. Don’t rush this part; it’s key to that tender crumb and those airy pockets.
Step 3 — Mix the Chocolate Filling
While the dough is rising, whisk together your finely chopped dark chocolate, melted butter, cocoa powder, and sugar. This mix should be thick, spreadable, and absolutely bursting with chocolate aroma. The cocoa powder gives it that distinctive bittersweet punch, while the melted butter keeps it shiny and smooth. It’s a simple filling but endlessly satisfying.
Step 4 — Shape, Fill, and Twist Your Babka Loaves
Punch down your risen dough gently, then divide it in half. Roll each half into a roughly 12x8 inch rectangle on a floured surface. Spread your chocolate filling evenly over the rectangle, leaving a small border free along the edges. Now, roll each up tightly like a jelly roll, starting from the long side. Once rolled, cut each log lengthwise—be careful to keep that filling exposed—and twist the two halves together, always keeping the cut, chocolatey sides facing upward. Place your twisted loaf carefully into the prepared loaf pans; these shapes are as pretty to look at as they are tasty to eat!
Step 5 — Final Rise and Bake to Golden Perfection
Cover your shaped babka and let it rest for another 30 minutes to puff up a bit more. Meanwhile, preheat your oven to 350°F (175°C). When ready, bake your babkas for about 30-35 minutes, until the tops turn a toasty golden brown and the chocolate filling bubbles slightly. If the tops brown too quickly, loosely tent with foil—better safe than burnt!
Step 6 — Brush with Syrup and Cool
As the babkas bake, prepare a simple syrup by heating equal parts water and sugar until the sugar dissolves. When the babkas come out warm, generously brush them with syrup. This step seals in moisture and adds a shiny finish that’s pure eye candy. Let them cool completely in the pans before slicing to keep those layers intact. Patience here rewards you with that perfect slice.
Things to Remember
From my experience making this Chocolate Babka Recipe several times, a few little habits make a big difference: gentle handling during shaping keeps those beautiful swirls, and ensuring your dough is perfectly proofed is what builds that light crumb.
- Doneness Cue: Look for golden tops and bubbles of chocolate peeking through the crust.
- Temperature Trick: Avoid overly hot liquids for yeast activation; too warm kills yeast, too cool slows it.
- Make-Ahead Move: The babkas freeze well after baking; just warm gently to refresh.
- Common Pitfall: Don’t rush the second rise—your babka might bake dense otherwise.
Ways to Serve It
Finishing Touches
I always recommend brushing the finished Chocolate Babka with that simple syrup right after it comes out of the oven—this locks in moisture and creates a subtle, sweet shine. For serving, a light dusting of powdered sugar or a sprinkle of flaky sea salt can elevate the flavor profile beautifully, balancing sweet and rich perfectly.
Plays Well With
This babka pairs wonderfully with a creamy latte or even a cup of robust black coffee to cut through the chocolate richness. I also love serving it alongside fresh berries or a dollop of mascarpone for a delightful contrast of textures and freshness.
Simple Plating Upgrades
Want to dress this up for company? Slice your babka thick, place on a pretty platter, and sprinkle with some chopped toasted nuts or chocolate curls. For weeknights, just a casual stack on a wooden board with butter and jam works perfectly and looks effortlessly inviting.
Make-Ahead & Keeping Fresh
Storing Leftovers
Keep your babka in an airtight container or wrapped tightly in plastic wrap to preserve moisture. Stored in the fridge, it stays fresh for up to 4 days—just bring it to room temperature before serving for the best flavor and texture.
Freezing Tips
Chocolate babka freezes beautifully either whole or sliced. Wrap tightly in plastic wrap and place in a freezer bag to avoid freezer burn. Thaw overnight in the fridge, then warm gently before enjoying to revive that fresh-baked feel.
Reheating Chocolate Babka Recipe Without Drying Out
To warm up leftovers, I recommend the oven method: wrap slices loosely in foil and heat at 300°F (150°C) for 10-15 minutes. This keeps it moist and melty without drying out. If you’re in a hurry, a quick 15-second zap in the microwave with a damp paper towel nearby will help retain moisture. Avoid air fryers as they can dry the babka’s delicate crumb.
Frequently Asked Questions
Yes, you can substitute instant yeast, but reduce the amount slightly and skip the proofing step. Just mix it right in with the dry ingredients, and watch the dough rise carefully.
I recommend a good-quality dark chocolate bar with at least 60% cocoa. It melts smoothly and gives that deep, balanced flavor classic to babka without being too sweet.
You can try substituting milk and butter with plant-based alternatives and using a flax egg. The texture will differ slightly but it’s still delicious. Just ensure your chocolate is dairy-free too.
Most often, dense babka means the dough didn’t rise enough or was handled too aggressively during shaping. Make sure your yeast is fresh and proof properly, and be gentle while twisting and transferring to the pans.
Final Thoughts
This Chocolate Babka Recipe is a fantastic project that rewards you with divine homemade bread—swirled with luscious, melting chocolate and finished with a bright shine. It’s a little labor of love that never fails to impress, whether for quiet mornings or festive tables. Trust me, once you get the hang of the dough and filling, you’ll come back to this recipe again and again. It’s truly a baker’s delight worth mastering.
PrintFull Printable Recipe
Chocolate Babka Recipe
This classic Babka recipe features a soft, enriched dough filled with a rich dark chocolate mixture, twisted into beautiful loaves and finished with a sweet syrup glaze for a perfectly moist and decadent treat.
- Total Time: 3 hours 5 minutes
- Yield: 2 loaves
Ingredients
Dough
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 2 ¼ teaspoon active dry yeast
- ¾ cup warm milk
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup unsalted butter, softened
Filling
- 1 cup dark chocolate, finely chopped
- ½ cup unsalted butter, melted
- ¼ cup cocoa powder
- ½ cup granulated sugar
Syrup
- ½ cup water
- ½ cup granulated sugar
Instructions
- Activate yeast. In a small bowl, dissolve the yeast in the warm milk and let it sit until frothy, about 10 minutes.
- Mix dough. In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, vanilla extract, and softened butter. Mix until a dough forms.
- Knead dough. Knead the dough on a floured surface until smooth and elastic, about 10 minutes.
- First rise. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
- Prepare filling. For the filling, mix the chopped chocolate, melted butter, cocoa powder, and sugar until well combined.
- Preheat oven and prepare pans. Preheat your oven to 350°F (175°C). Grease two loaf pans.
- Shape dough. Punch down the dough and divide it in half. Roll each half into a rectangle.
- Spread filling. Spread the filling evenly over each rectangle, leaving a small border around the edges.
- Roll and cut. Roll up each rectangle tightly, starting from the long side, to form a log. Cut each log in half lengthwise and twist the two halves together, keeping the cut sides facing up.
- Second rise. Place each twisted loaf in a prepared loaf pan. Cover and let rise for another 30 minutes.
- Bake. Bake for 35 minutes, or until golden brown.
- Prepare syrup. While the babkas are baking, prepare the syrup by heating the water and sugar in a saucepan until the sugar dissolves.
- Glaze babka. When the babkas are done, brush them with the syrup while still warm. Allow to cool before slicing and serving.
Notes
- Use warm milk between 100°F and 110°F to activate the yeast without killing it.
- You can substitute dark chocolate chips for chopped chocolate if preferred.
- Allow the dough to rise in a draft-free, warm environment for best results.
- For a more intense chocolate flavor, add extra cocoa powder to the filling mixture.
- Brush syrup generously to keep the bread moist and add sweetness.
- Store babka in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
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